A healthy, delicious, and light alternative to traditional risotto.

With this protein- and fiber-packed risotto reboot, you're skipping the fat and instead reaping the benefits of essential amino acids, iron, antioxidants, and metabolism-boosting riboflavin. Plus, thanks to the kale and peas, you're getting a full serving of vegetables!

Directions

1. Place cashews, broth, and nutritional yeast in a blender and blend until fully smooth, about 30-45 seconds. Set aside. (If you don't have a high-power blender, you'll want to soak the cashews in water for at least 4 hours first to ensure a smooth blend.)

2. Heat olive oil over medium heat in a large, heavy-bottomed pot. Add the onion and a good pinch of salt, stirring occasionally until onions are soft and starting to brown (10-12 min). Add garlic and stir for 30-60 seconds, until fragrant. Then add quinoa and let toast for 3-5 minutes, stirring frequently.

3. Slowly pour in wine. Let simmer for about 2 minutes until the wine is mostly absorbed, stirring constantly. Pour ~1 cup of the broth mixture into pan; stir to combine and simmer for 10-12 minutes, until mostly absorbed. Stir every 2-3 minutes, reducing heat slightly if necessary.

4. While the quinoa cooks, heat a medium pan over medium heat with a drizzle of olive oil. Add chopped kale and cook for ~5 minutes. Add the peas and cook for another 1-2 minutes. Remove from heat.

5. Continue to gradually add broth mixture, ~1 cup at a time, letting it simmer until mostly absorbed each time. When finished, the risotto should have a creamy, porridge-like consistency, and not be too stiff or soupy.